Palak Paneer Ki Chaat

A creative twist on traditional Palak Paneer, this Indian-inspired vegan dish combines the creaminess of spinach and chickpea curry with the crunch of toasted cumin seeds and the freshness of cilantro. Perfect for a light and satisfying vegan appetizer or snack.

🛒 Ingredients

• 3 cups Spinach Puree
• 1 cup Roasted Chickpeas
• 1/4 cup Cilantro
• 2 tbsp Green Chutney
• 2 tbsp Lime Juice
• 1 tsp Garam Masala
• to taste Salt
• to taste Black Pepper
• 1 tsp Cumin Seeds
• for frying Ghee or Oil
• for garnish Toasted Cumin Seeds
• for garnish Fresh Cilantro
• for serving Lime Wedges

👨‍🍳 Instructions

1. 1

   In a blender or food processor, combine spinach puree, roasted chickpeas, cilantro, green chutney, lime juice, garam masala, salt, and black pepper. Blend until smooth.

2. 2

   Heat a non-stick pan with a small amount of oil over medium heat. Add cumin seeds and fry until fragrant.

3. 3

   Add the spinach-chickpea mixture to the pan and cook for 2-3 minutes, stirring constantly.

4. 4

   Garnish with toasted cumin seeds, fresh cilantro, and serve with lime wedges.

5. 5

   To make toasted cumin seeds, heat a small pan over medium heat. Add cumin seeds and fry until fragrant.

6. 6

   To make green chutney, blend cilantro, green chilies, ginger, garlic, and lemon juice in a blender or food processor until smooth.

7. 7

   To make roasted chickpeas, preheat oven to 400°F (200°C). Rinse chickpeas and roast in the oven for 15-20 minutes, or until crispy.

8. 8

   To make spinach puree, blend fresh spinach leaves in a blender or food processor until smooth.

💡 Pro Tips

To make this recipe even creamier, add a tablespoon of vegan yogurt or cashew cream. To avoid sogginess, serve immediately or refrigerate for up to 2 hours before serving. To toast cumin seeds, heat a small pan over medium heat and add a pinch of cumin seeds. Fry until fragrant and add to the dish.

📊 Nutrition per Serving